The Auberge is the brainchild of chef Philippe Poillot and is the ideal place to start a gastronomic tour of Dijon. Established in 2010, the Auberge is a short distance from central Dijon and faces onto the village square at Chenôve, where it was once the local café. The simple menu pays homage to traditional Burgundian cuisine and ingredients, and the wine-list is limited to excellent Burgundy and Marsannay wines. Be sure to try the classic eggs meurette, poached in red wine with soft Epoisses cheese and local mustard. The interior features include exposed wooden beams and stone flagged flooring to give a warm, characterful feel and transmit the connection to the land that underpins Burgundian cuisine.
Auberge du Clos du Roy, 2 Place Anne Laprevote, Chenôve, France, +33 3 80 27 17 39
The DZ stands for David Zuddas, the brilliant chef behind DZ’envies. Established in 2008 on the rue Odebert, Zuddas has a reputation for unforgettable and inventive cuisine. A self-proclaimed ‘kitchen militant’, Zuddas combines North African and Japanese flavours with French technique. His approach is passionate, eclectic, and highly experimental, and has earned him a Michelin Bib Gourmand award. Look out for signature dishes including smoked mackerel with Asian shiitake mushrooms, and traditional Gigotin chicken with basmati rice. There are classics like boeuf bourguignon if you fancy something more restrained. The interior design is appropriately relaxed and informal, with white furniture providing a chic, contemporary look.
DZ’envies, 12 Rue Odebert, Dijon, France, +33 3 80 50 09 26
La Maison des Cariatides offers an intriguing mix of the old and the new. Situated a few streets north of the place de la Libération, La Maison presents a grand facade to the street, with the 17th century exterior adorned with pediments and caryatids in the style of the Renaissance Dijonnais sculptor Hugues Sambin. Step inside, though, and there is a wonderfully light, airy, relaxed atmosphere with contemporary features. There is a laudable determination to avoid food waste, so you can expect fresh, handpicked ingredients. The menu is innovative, with every dish featuring details of where the produce was sourced; lamb and veal from Ferme de Clavisy, and cheese from Ferme de Poiset.
La Maison des Cariatides, 28 Rue Chaudronnerie, Dijon, France, +33 3 80 45 59 25